• 2025-07-22

Bottled water treatment

Water source selection and pretreatment

Bottled water production begins with water source screening. Common water sources include groundwater, spring water, municipal water supply and seawater. The quality of the water source directly affects the quality of the finished water and production costs (municipal water sources account for more than 30%). All water sources must be certified by the national water quality monitoring agency. After comprehensive testing of organic/inorganic pollutants, a combination of reverse osmosis (RO), electrodeionization (EDI), ozonation and other processes are customized.

Core treatment process

Metal ion removal

Membrane filtration system (precision 0.1-0.01μm) efficiently removes odor-causing metals such as iron and manganese to ensure pure taste

Microbial control

Ozone treatment achieves triple effects:

Eliminate odor

Kill 99.99% of pathogenic microorganisms

Naturally decomposes into oxygen after reaction

Deep purification solution

Pure water production: adopt "RO+EDI+UV" triple barrier process, removal rate>99%

Natural spring water: Preserve freshness through 0.2μm precision filtration + ozone while retaining mineral properties

Key points for packaging water quality assurance

Risk factors Control measures

Ultraviolet degradation PET packaging stored in dark (<50klux)

Microbial regeneration 100-level cleanliness control in filling area

Consistency of taste Online real-time TDS monitoring (±5ppm)

Customized water treatment solutions

For beverage production characteristics (mineral balance/pH value/taste), recommended systems:

Commercial grade: brackish water RO system (capacity ≤5T/H)

Industrial grade: two-stage RO+EDI system (capacity 10-100T/H)

Quality verification advantages

Stability: FDA/EPA dual-standard certification testing system

Safety: total bacterial count <1CFU/100mL

Palatability: total dissolved solids (TDS) accurately controlled ±3%